- 3 sweet potatoes, cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 190g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 8 chicken thighs, skinless and boneless
- 500ml chicken stock
For the spice paste
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red chilli, chopped
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 400g can tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 preserved lemons, deseeded and chopped
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.